Recipe(tried): Slow cooker Chicken Marbella (crock pot)

Chicken Marbella, for the slow-cooker
(I hope I do the original justice!)

Here is my slow-cooker version of the excellent dish from the ladies who wrote the Silver Palate cookbook. It really is an excellent cookbook, as a matter of fact I just made the carrot cake from their cookbook tonight, for afters. Everything turns out well, and so I hope they won't mind my adaptation for the slow cooker.

3 good-size boneless, skinless chicken breasts
a few cloves of garlic, sliced
some dried oregano
coarse salt and freshly ground black pepper, to taste
1/4 cup red wine vinegar
splash of olive oil
1/2 cup pitted prunes
handful of pitted green olives
some sliced roasted red peppers, to taste
a couple of bay leaves
1/2 cup white wine
brown sugar
chopped parsley, to garnish

Combine chicken, cut into serving size pieces, garlic, oregano, pepper and coarse salt, vinegar, olive oil, prunes, olives, red peppers and bay leaves. Cover and let marinate, refrigerated, overnight. Or not! Depends how far ahead you plan!

Preheat oven to 350 F. Arrange chicken in slow cooker, with marinade. Sprinkle with brown sugar, and pour white wine around it.

Cook for 2 hours on high, and two on low. Or 5 to 6 hours on low, if you don't have the "auto" feature, or will not be there to turn it down.

Sprinkle with chopped parsley, or if you are Gladys, a little cilantrillo.

Serve with mashed potatoes, and a nice green salad.

Mind you, I serve almost everything with a nice green salad, so do whatever pleases you and yours!

Cheers!

Carolyn!